ig
Path: decwrl!recipes
From: [email protected] (Karen Kolling)
Newsgroups: alt.gourmand
Subject: RECIPE:  Algerian green beans with almonds
Message-ID: <[email protected]>
Date: 3 Jul 88 20:34:19 GMT
Sender: [email protected]
Distribution: alt
Organization: DEC Systems Research Center, Palo Alto, California, USA
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Approved: [email protected]


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RH MOD.RECIPES-SOURCE LOUBIA-1 V "12 Dec 87" 1988
RZ "LOUBIA BIL LUZ" "Algerian green beans with almonds"
This is a variation on an Algerian recipe from Rose Dosti's \fIMiddle
Eastern Cooking\fR.  Since when is North Africa in the Middle East? You
may well ask.
IH "serves 4"
IG "1 lb" "fresh green beans" "500 g"
IG "4 cups" "water," "1 liter"
salted
IG "3 Tbsp" "peanut oil" "50 ml"
IG "1" "clove garlic,"
mashed
IG "\(12 tsp" "ground cumin" "2.5 ml"
IG "\(14 tsp" "paprika" "1 ml"
IG "\(14 tsp" "ground cloves" "1 ml"
IG "1 Tbsp" "slivered almonds" "15 g"
PH
SK 1
Clean and trim green beans.  Simmer in lightly
salted water until just tender, about
30\-45 minutes.  Drain and put in serving dish.
SK 2
Put remaining ingredients (except almonds) in a saucepan
over medium heat and cook for two minutes, stirring
constantly.  Add the almonds and stir briefly to coat.
SK 3
Pour the oil mixture over the green beans and toss gently
until beans are thoroughly coated.  Serve warm.
NX
Canned green beans are not an acceptable substitute in this recipe. Powdered
garlic is probably OK.
SH RATING
I Difficulty:
easy.
I Time:
10 minutes preparation, 50 minutes cooking.
I Precision:
approximate measurement OK.
WR
Karen Kolling
DEC Systems Research Center, Palo Alto, California, USA
[email protected]     decwrl!decsrc!kolling

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